"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

PA Dutch Chicken Pot Pie Recipe

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This recipe for PA Dutch Chicken Pot Pie, by Laura and Luke Fetterolf, is from Lutefisk again? ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Category:

Ingredients:

Ingredients:

Directions:

Directions:

1. Mix all ingredients together (except for chicken broth) using a dough hook (or mix in bowl and kneed).

2. Roll with rolling pin until 1/2- 1/4 inch thick.

3. Cut into 2x2 squares.

4. Drop, one at a time, into boiling chicken broth and simmer for approx. 20 minutes.

5. There are several variations on what to serve with the noodles:

Chicken (chunks), carrots, celery, onions

Chicken (chunks), onions, potatoes

Chicken (chunks), celery, potatoes

6. Serve on plate, with noodles in the center. Place chicken (and any other vegetables) around the noodles.

Personal
Notes:

Personal
Notes:

In Lancaster County/ PA Dutch country, people will argue that "chicken pot pie" contains egg noddles, chicken, and various veggies. They strongly state that chicken pot pie is NOT baked into a crust...that's "chicken pie." All recipes are made differently. Here is a variation from Luke's mom.

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